With a few mixology tips from 'The Curious Bartender', we mix up the classic Clover Club. A dry and fruity tipple sure to please any palate.
image: The Curious Bartender's Palace by Tristan Stephenson
- Shake all the ingredients with ice then strain into a separate mixing glass or shaker and shake again with no ice. This ‘dry shake’ has the effect of whipping air into the cocktail.
- Strain into a chilled coupe glass and drink it quickly. You can leave the egg white out if you prefer, but it adds a lovely sherbet effect to the palate.
*Raspberry Syrup - Toss the raspberries in the salt and sugar then place in a 1-litre (35-fl. oz.) mason jar (you can also use a zip-lock bag) and pop it in the fridge overnight. In the morning add the water to the jar. Using a temperature probe, bring a saucepan of water up to 50°C (122°F) and turn the temperature right down so that it holds there. Pop the mason jar in the water and leave it for 2 hours, giving it the occasional wiggle. When the 2 hours are up, carefully remove the jar then strain the contents through a sieve. You may need to strain a second time using muslin. To prolong the lifespan of your syrup it’s often useful to add a splash of gin or vodka. Store in the fridge for up to 1 month.
40ml Gin (any gin with a spicy kick)
15ml lemon juice
15ml Raspberry syrup*
15ml Martini Extra Dry Vermouth
15g egg white
For the raspberry syrup:
250g fresh raspberries
250g caster sugar